CN111700106B - Instant black-head and daylily composite food and preparation method thereof - Google Patents
Instant black-head and daylily composite food and preparation method thereof Download PDFInfo
- Publication number
- CN111700106B CN111700106B CN202010595323.5A CN202010595323A CN111700106B CN 111700106 B CN111700106 B CN 111700106B CN 202010595323 A CN202010595323 A CN 202010595323A CN 111700106 B CN111700106 B CN 111700106B
- Authority
- CN
- China
- Prior art keywords
- black
- tender
- water
- head
- cutting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000756137 Hemerocallis Species 0.000 title claims abstract description 74
- 235000013305 food Nutrition 0.000 title claims abstract description 54
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000233866 Fungi Species 0.000 claims abstract description 37
- 239000003921 oil Substances 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 17
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 8
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 72
- 238000001816 cooling Methods 0.000 claims description 33
- 238000005520 cutting process Methods 0.000 claims description 33
- 206010033546 Pallor Diseases 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 17
- 241000208293 Capsicum Species 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 241000221377 Auricularia Species 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 8
- 239000000654 additive Substances 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 235000021487 ready-to-eat food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000009346 wu-tou Substances 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000722818 Aralia Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000179525 Dracocephalum moldavica Species 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 231100000086 high toxicity Toxicity 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food and food processing, in particular to an instant combined food of black-head and daylily and a processing method thereof. The instant food consists of the following raw material components: 50-60% of black-bone cock, 10-15% of day lily, 5-10% of black fungus, 8-12% of edible oil and chili oil: 2 to 5 percent of mixed seasoning comprises 0.2 to 0.3 percent of shredded capsicum, 1.4 to 1.6 percent of white granulated sugar, 1.4 to 1.6 percent of salt and 0.1 to 0.2 percent of pricklyash peel powder. The preparation method of the composite food is simple in process, low in nitrite content, capable of improving the utilization rate of raw materials to the greatest extent and meeting the requirements of the market on diversification of black faucet products.
Description
Technical Field
The invention relates to the field of food and food processing, in particular to an instant combined food of black-head and daylily and a preparation method thereof.
Background
The pickled vegetables are food which is indispensable for eating in daily life, are delicious and tasty, and can promote appetite. However, there is no marinated dish of Wushu in the market. The Wu-Tou also called "Ju-ya", "Shu-Cai", "Wu-Tou" and "Mu-Tou" are deciduous small trees of Araliaceae, aralia. The plant is a rare potherb for both medicine and vegetable, is known as a 'mountain potherb king', and fresh and tender leaf buds of the plant can be used as vegetables for eating, and the plant is crisp in mouth, delicious and sweet in taste and unique in flavor; the heat is low, and the weight-losing tea is an ideal weight-losing good product, and is determined according to an expert: every 100g of tender shoot dry basis contains 28g of protein, 3.4g of crude fat, 9.6g of soluble sugar, 8.8g of crude ash, 7.2g of crude fiber, 0.68g of organic acid, 117mg of calcium, 11.6mg of iron, 76.2mg of magnesium, 7.48mg of zinc and 0.011mg of selenium, and further contains vitamin B1, vitamin B2 and vitamin C, so that the nutrition is very rich. The fresh and tender part of the black-bone tap is rich in various amino acids and a large amount of mineral elements such as calcium, phosphorus, iron, zinc, magnesium, sodium and the like which are required by human bodies, and is deeply favored by consumers.
The pickling and preservation of the vegetables are conventional technical means in the field, but the pickling methods are different, the obtained instant vegetables have different tastes and qualities, and the quality guarantee periods of the vegetables are different. For example, the invention patent discloses an instant crisp and refreshing vegetable and a preparation method thereof (CN 201510292619.9), wherein the blanching of the instant food is carried out in citric acid water in the preparation process, calcification is carried out in calcium chloride water solution after blanching, and the instant crisp and refreshing vegetable is obtained by adding phytic acid, sodium citrate and lactic acid acidity regulator for regulating acid. It is well known to those skilled in the art that chemical agents or additives can prolong the shelf life of developed foods or enrich the flavor of foods, but too much or too much is added, which may affect the flavor of vegetables themselves or cause side effects to human bodies, and studies have found that some additives have carcinogenic effects. Patent composition containing the thorn dragon buds and a preparation method thereof (CN 201410078532.7) disclose that the thorn dragon buds composition is prepared from the following components in percentage by weight: 3 to 9 percent of salt, 0.1 to 1.5 percent of potassium sorbate, 7 to 15 percent of vegetable oil and the balance of thorn dragon buds, and the sum of the weight percentages of the components is 100 percent. The beneficial effects of the invention are as follows: the obtained product has unique flavor, good taste, rich nutrition, and is rich in various amino acids and proteins such as leucine, lysine, arginine, etc. more than 16 inorganic nutrient elements. However, potassium sorbate is also added during the preparation process.
At present, the processing of the black-bone tap is mainly performed by local farmers and small wild vegetable processing enterprises, the black-bone tap is sold after being simply packaged, the fresh-keeping technology is behind, the research and development of intensive processing are not performed, the produced black-bone tap has the problems of poor appearance quality, poor coloring, uneven size and the like, and the black-bone tap has the dilemma of being delicious and not being easy to sell, and the market is further developed and the economic benefit is improved. Meanwhile, the black-bone tap is suitable for short picking period, and the normal-temperature fresh-keeping period is only 1-2 days, and is about 2-5 days, so that many eaters who like the black-bone tap have not come to get full of happiness and have passed the season, and the requirements of all consumers cannot be met. How to prepare the instant food of the black-bone tap by adopting a simple process without adding any additive, and the instant food has good flavor and can be preserved for a long time, which is a technical problem to be solved by the technicians in the field.
The black-bone tap of the invention refers to the tender shoots of the black-bone tap, is picked from the branches of the black-bone tap in 4 and 5 months each year, and is edible. The tender shoots of the black-bone tap can be sorted into the stems and the tender leaves of the black-bone tap, so that the influence on palatability caused by too low brittleness of the tender leaves of the black-bone tap due to different blanching time of the stems and the tender leaves of the black-bone tap is prevented.
Disclosure of Invention
Aiming at the technical problems, the invention provides an instant black-head and daylily composite food, which consists of the following raw material components: 50 to 60 percent of black-bone tap, 10 to 15 percent of day lily, 5 to 10 percent of edible tree fungus, 8 to 12 percent of edible oil, 2 to 5 percent of capsicum oil, 0.2 to 0.3 percent of shredded capsicum, 1.4 to 1.6 percent of white granulated sugar, 1.4 to 1.6 percent of salt and 0.1 to 0.2 percent of pricklyash peel powder.
The preparation method of the instant combined food of the black-head and the daylily comprises the following steps:
(1) Raw material preparation: selecting a tender bud with the length of 8-10 cm Wu Longtou, and keeping the bud free of diseases, insects and decay for later use; selecting daylily and agaric which are free of impurities and mildew for standby:
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; sorting Wu Longtou buds into black-head stems and black-head stem tender leaves, cutting off, cutting daylily into segments, soaking Auricularia in cold water, and slicing;
(3) Blanching and cooling: blanching stem of black-bone tap, tender leaf of black-bone tap, day lily and Auricularia respectively; and cooling respectively;
(4) Dehydrating: dehydrating the cooled black-head stems, the black-head tender leaves, the day lily and the edible fungi respectively to ensure that the water content of the cooled day lily and the water content of the edible fungi are 85-93%, and the water content of the cooled black-head stems and the cooled black-head tender leaves is 78-88%;
(5) Mixing and stirring: mixing the raw materials obtained in the step (4) with auxiliary materials according to the following proportion: 50 to 60 percent of black-bone tap, 10 to 15 percent of day lily, 5 to 10 percent of black fungus, 2 to 5 percent of capsicum oil, 0.2 to 0.3 percent of shredded capsicum, 1.4 to 1.6 percent of white granulated sugar, 1.4 to 1.6 percent of salt and 0.1 to 0.2 percent of Chinese prickly ash powder, and fully stirring;
(6) Oil splashing: heating 8-12% of edible oil to micro-boiling, pouring the edible oil into the mixed vegetable obtained in the step (5), and uniformly stirring;
(7) Split charging and sealing: metering and subpackaging the instant food with the oil, vacuumizing and sealing;
(8) And (3) high-temperature sterilization: and sterilizing the packaged package by using steam.
Preferably, in the step (3), the black-bone tap stems are blanched with boiling water at 95 ℃ for 2min, and the black-bone tap tender leaves are blanched with boiling water at 95 ℃ for 0.5min; blanching flos Hemerocallis with 95 deg.C boiling water for 3min, and blanching Auricularia with 95 deg.C boiling water for 2min.
Preferably, the cooling mode in the step (3) comprises cold air cooling and rinsing cooling.
Preferably, the cooling mode in the step (3) is cold air cooling.
Preferably, the cooling mode in the step (3) is rinsing cooling.
Preferably, the cooling in the step (3) is to rinse and cool the black faucet stems, the black faucet tender leaves, the day lily and the black fungus in cold water respectively.
Preferably, the temperature of the cold water in the step (3) is controlled to be 0-5 ℃.
Preferably, the steam sterilization in the step (8) is performed for 10-12 min.
Preferably, the step (8) is followed by draining the packaging bottles by a strong convection water removal fan.
The beneficial effects of the invention are as follows: the instant black-bone tap and day lily composite food prepared by the method has the characteristics of rich nutrition and convenient eating, and the preparation method has simple process, does not add any additive in the preparation process, can avoid harm to human bodies caused by nitrite and the like generated by curing, can also furthest improve the utilization rate of raw materials, and meets the requirement of the market on diversification of black-bone tap products. The instant black-bone tap and day lily composite food has long shelf life, is convenient and quick to eat, meets the fast-paced consumption requirements of modern people, and enables people to enjoy the dream of delicious black-bone tap all the year round.
Detailed Description
The invention discloses an instant black-bone tap and daylily composite food and a preparation method thereof, and a person skilled in the art can refer to the content of the instant black-bone tap and daylily composite food and properly improve the technological parameters. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included within the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The invention is further illustrated by the following examples.
The black-bone tap refers to a black-bone tap tender bud, which grows from the end of spring and the beginning of summer to Wu Longtou tree and has a length of 8-10 cm.
Example 1 an instant composite food 1 of Wu-hybrid faucet and daylily
(1) Preparing materials: selecting tender buds of black-head, day lily and agaric, wherein the tender buds of black-head are 8-10 cm long, and the tender buds are free of diseases, insects and decay, and the day lily and the agaric are free of impurities and mildew for standby:
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; dividing Wu Longtou tender buds into stems, tender leaves and daylily, respectively cutting the tender leaves into sections, immersing the edible tree fungi in cold water, cutting the edible tree fungi into 1.0-1.5 cm/section, cutting the tender leaves into 3 cm/section, cutting the edible tree fungi into 4 cm/section, and cutting the edible tree fungi into 0.5 cm/strip;
(3) Blanching and cooling: blanching the black-bone tap stems with boiling water at 95 ℃ for 2min, blanching the black-bone tap tender leaves with boiling water at 95 ℃ for 0.5min, fully mixing the stems and the tender leaves after blanching, and cooling with cold air; blanching flos Hemerocallis with 95deg.C boiling water for 3min, and pouring into 2kg water for rinsing and cooling; scalding Auricularia with 95deg.C boiling water for 2min, and pouring into 2kg water for rinsing and cooling;
(4) Dehydrating: dehydrating the cooled black-head and day lily respectively to ensure that the water content of the cooled day lily and the water content of the edible tree fungus are 90 percent and the water content of the cooled black-head is 86 percent;
(5) Mixing and stirring: mixing the raw materials obtained in the steps (1) to (4) with auxiliary materials according to the following proportion: 6000g of black lead, 1500g of day lily, 500g of black fungus, 450g of capsicum oil and the mixed seasoning comprises: 150g of salt, 150g of white granulated sugar, 30g of shredded capsicum, 30g of pricklyash powder and fully stirring;
(6) Oil splashing: heating 920g of edible oil to micro-boiling 210 ℃, and pouring the edible oil into the mixed vegetable obtained in the step (5) for fully stirring to obtain instant food;
(7) Split charging and sealing: metering and sub-packaging the ready-to-eat food with good oil wave, 250 g/bottle, vacuumizing and sealing, and totally packaging 40 bottles;
(8) And (3) high-temperature sterilization: sterilizing the packaged packaging bottle by using steam at 95-100 ℃ for 10-12 min, taking out, and draining the packaging bottle by using a strong convection dewatering fan.
Example 2 an instant wushu and daylily composite food 2
(1) Preparing materials: selecting tender buds of black-head, day lily and agaric, wherein the tender buds of black-head are 8-10 cm long, and the tender buds are free of diseases, insects and decay, and the day lily and the agaric are free of impurities and mildew for standby:
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; dividing Wu Longtou tender buds into stems, tender leaves and daylily, respectively cutting the tender leaves into sections, immersing the edible tree fungi in cold water, cutting the edible tree fungi into 1.0-1.5 cm/section, cutting the tender leaves into 3 cm/section, cutting the edible tree fungi into 4 cm/section and cutting the edible tree fungi into 0.5 cm/section;
(3) Blanching and cooling: blanching the black-bone tap stems with boiling water at 95 ℃ for 2min, blanching the black-bone tap tender leaves with boiling water at 95 ℃ for 0.5min, and pouring into 10kg of water for rinsing and cooling; blanching flos Hemerocallis with 95deg.C boiling water for 3min, and pouring into 2kg water for rinsing and cooling; scalding Auricularia with 95deg.C boiling water for 2min, and pouring into 2kg water for rinsing and cooling;
(4) Dehydrating: dehydrating the cooled black-head and day lily respectively to ensure that the water content of the cooled day lily and the water content of the edible tree fungus are 90 percent and the water content of the cooled black-head is 86 percent;
(5) Mixing and stirring: mixing the raw materials obtained in the steps (1) to (4) with auxiliary materials according to the following proportion: 6000g of black lead, 1500g of day lily, 500g of black fungus, 450g of capsicum oil and the mixed seasoning comprises: 150g of salt, 150g of white granulated sugar, 30g of shredded capsicum, 30g of pricklyash powder and fully stirring;
(6) Oil splashing: heating 920g of edible oil to micro-boiling 200 ℃, and pouring the edible oil into the mixed vegetable obtained in the step (5) for fully stirring to obtain instant food;
(7) Split charging and sealing: metering and sub-packaging the ready-to-eat food with good oil wave, 250 g/bottle, vacuumizing and sealing, and totally packaging 40 bottles;
(8) And (3) high-temperature sterilization: sterilizing the packaged packaging bottle by using steam at 95-100 ℃ for 10-12 min, taking out, and draining the packaging bottle by using a strong convection dewatering fan.
Example 3 an instant wushu and daylily composite food 3
(1) Preparing materials: selecting tender buds of black-head, day lily and agaric, wherein the tender buds of black-head are 8-10 cm long, and the tender buds are free of diseases, insects and decay, and the day lily and the agaric are free of impurities and mildew for standby:
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; dividing Wu Longtou tender buds into stems, tender leaves and daylily, respectively cutting the tender leaves into sections, immersing the edible tree fungi in cold water, cutting the edible tree fungi into 1.0-1.5 cm/section, cutting the tender leaves into 3 cm/section, cutting the edible tree fungi into 4 cm/section, and cutting the edible tree fungi into 0.5 cm/strip;
(3) Blanching and cooling: pouring boiling water at 95deg.C into the stems and tender leaves of Wushu, blanching for 2min, and cooling with cold air; blanching dry day lily with 95 ℃ boiling water for 3min, and pouring into 2kg of water for rinsing and cooling; scalding Auricularia with 95deg.C boiling water for 2min, and pouring into 2kg water for rinsing and cooling;
(4) Dehydrating: dehydrating the cooled black-head and day lily respectively to ensure that the water content of the cooled day lily and the water content of the edible tree fungus are 90 percent and the water content of the cooled black-head is 86 percent;
(5) Mixing and stirring: mixing the raw materials obtained in the steps (1) to (4) with auxiliary materials according to the following proportion: 6000g of black lead, 1500g of day lily, 500g of black fungus, 450g of capsicum oil and the mixed seasoning comprises: 150g of salt, 150g of white granulated sugar, 30g of shredded capsicum, 30g of pricklyash powder and fully stirring;
(6) Oil splashing: heating 920g of edible oil to micro-boiling 200 ℃, and pouring the edible oil into the mixed vegetable obtained in the step (5) for fully stirring to obtain instant food;
(7) Split charging and sealing: metering and sub-packaging the ready-to-eat food with good oil wave, 250 g/bottle, vacuumizing and sealing, and totally packaging 40 bottles;
(8) And (3) high-temperature sterilization: sterilizing the packaged packaging bottle by using steam at 95-100 ℃ for 10-12 min, taking out, and draining the packaging bottle by using a strong convection dewatering fan.
Analysis of results
The taste of the black-head daylily composite food obtained in the examples 1 to 3 is evaluated by adopting a sensory evaluation method: scoring tests were performed on laboratory professionals and surrounding consumers with scores higher than 80 being good, scores between 60 and 80 being medium scores, scores lower than 60 being bad scores, and samples number 100, with the following results:
table 1 results of sensory evaluation of the composite foods prepared in the different examples
The composite food prepared in the examples 1-3 has different cooling methods and different methods, and has different good ratings, after the stems and She Fenbie of the black-bone tap in the example 1 are blanched, the black-bone tap is cooled by cold air, the taste is attractive, the sweet taste of the black-bone tap is rich, the good ratings are up to 96%, but the color is dark green and not bright, the brittleness of the tender leaves of the black-bone tap is low, and in addition, the black-bone tap contains a large amount of soluble vitamins, and the loss of nutrient components of the black-bone tap can be prevented by adopting a cold air cooling mode; example 2 black tap stems and leaves are rinsed and cooled in cold water in time after being respectively rinsed and scalded, the color is bright, the peculiar sweet taste of the black tap is light, the good evaluation rate reaches 86 percent, and obvious defects are avoided, however, partial nutrient components of the black tap can be lost when the black tap is placed in the cold water for cooling; example 3 black tap stems and leaves are cooled by cold air after being blanched simultaneously, the taste is delicious, the sweet taste of the black tap is strong, the evaluation rate is 80%, the color is dark green and slightly turbid, and the tender leaves of the black tap are deformed; the composite food prepared by the method has the advantages of acceptable and popular taste, simple preparation process, no additives, preservatives and the like added in the preparation process, and no damage to the nutrition structure of the food material.
Example 4 determination of index related to instant composite food of Wu-hybrid Dragon head and daylily
And (3) placing the prepared instant black-head and daylily composite food for 10 months, and then sending the instant black-head and daylily composite food to a light industrial product quality inspection and detection limited company in Gansu for detection, wherein the detection results are shown in the following table.
TABLE 2 physical and chemical index comparison Table of instant Wu-Tou and daylily composite food and related national standards
The composite food prepared by the invention meets the national standard, the agricultural industry standard of the people's republic of China and the relevant regulations of the commercial standard issued by the commercial department. The detection is carried out 10 months after the instant food is prepared, and the detection results show that the instant food does not detect harmful substances such as lead, sulfur dioxide and the like, does not generate food-borne pathogenic bacteria staphylococcus aureus, does not generate enterotoxin, does not detect aflatoxin with high toxicity, indicates that the composite food is safe, does not generate substances harmful to human bodies, does not change the color, taste and smell of the instant food, and meets the standards.
According to the embodiment, the instant black-head and daylily composite food and the preparation method thereof are provided, the instant food prepared by the method has the characteristics of rich nutrition, convenience in eating and safety in guard, the preparation method is simple in process, no preservative, additive and the like are added in the preparation process, the damage to human bodies caused by too high nitrite in food due to pickling can be avoided, the utilization rate of raw materials can be improved to the greatest extent, and the requirement of market on diversification of black-head products can be met. The instant black-bone tap and day lily composite food has long shelf life, is convenient and quick to eat, meets the fast-paced consumption requirements of modern people, and enables people to enjoy the dream of delicious black-bone tap all the year round.
Claims (2)
1. The instant combined food of the black-head and the daylily is characterized by comprising the following raw material components: 50-60% of black-bone cock, 10-15% of day lily, 5-10% of black fungus, 8-12% of edible oil, 2-5% of capsicum oil, 0.2-0.3% of shredded capsicum, 1.4-1.6% of white granulated sugar, 1.4-1.6% of salt and 0.1-0.2% of pricklyash peel powder; the preparation method of the composite food comprises the following steps:
(1) Preparing materials: selecting tender buds of black-head, day lily and agaric, wherein the tender buds of black-head are 8-10 cm long, and the tender buds are free of diseases, insects and decay, and the day lily and the agaric are free of impurities and mildew for standby;
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; dividing Wu Longtou tender buds into stems, tender leaves and daylily, respectively cutting the tender leaves into sections, immersing the edible tree fungi in cold water, cutting the edible tree fungi into 1.0-1.5 cm/section, cutting the tender leaves into 3 cm/section, cutting the edible tree fungi into 4 cm/section, and cutting the edible tree fungi into 0.5 cm/strip;
(3) Blanching and cooling: blanching the black-bone tap stems with boiling water at 95 ℃ for 2min, blanching the black-bone tap tender leaves with boiling water at 95 ℃ for 0.5min, fully mixing the stems and the tender leaves after blanching, and cooling with cold air; blanching flos Hemerocallis with 95deg.C boiling water for 3min, and pouring into 2kg water for rinsing and cooling; scalding Auricularia with 95deg.C boiling water for 2min, and pouring into 2kg water for rinsing and cooling; the temperature of the water is controlled to be 0-5 ℃;
(4) Dehydrating: dehydrating the cooled black-head and day lily respectively to ensure that the water content of the cooled day lily and the water content of the edible tree fungus are 90 percent and the water content of the cooled black-head is 86 percent;
(5) Mixing and stirring: mixing the raw materials obtained in the steps (1) to (4) with auxiliary materials according to the following proportion: 6000g of black lead, 1500g of day lily, 500g of black fungus, 450g of capsicum oil and the mixed seasoning comprises: 150g of salt, 150g of white granulated sugar, 30g of shredded capsicum, 30g of pricklyash powder and fully stirring;
(6) Oil splashing: heating 920g of edible oil to micro-boiling 210 ℃, and pouring the edible oil into the mixed vegetable obtained in the step (5) for fully stirring to obtain instant food;
(7) Split charging and sealing: metering and subpackaging the oil-splashed instant food, 250 g/bottle, vacuumizing and sealing, and filling 40 bottles in total;
(8) And (3) high-temperature sterilization: sterilizing the packaged packaging bottle by using steam at 95-100 ℃ for 10-12 min, taking out, and draining the packaging bottle by using a strong convection dewatering fan.
2. A method for preparing the instant composite food of black-head faucet and day lily as claimed in claim 1, wherein,
the method comprises the following steps:
(1) Preparing materials: selecting tender buds of black-head, day lily and agaric, wherein the tender buds of black-head are 8-10 cm long, and the tender buds are free of diseases, insects and decay, and the day lily and the agaric are free of impurities and mildew for standby;
(2) Cleaning and cutting: respectively feeding the selected tender shoots of the black-bone tap, the daylily and the agaric into a bubble washing machine for washing until discharged water has no macroscopic impurities; dividing Wu Longtou tender buds into stems, tender leaves and daylily, respectively cutting the tender leaves into sections, immersing the edible tree fungi in cold water, cutting the edible tree fungi into 1.0-1.5 cm/section, cutting the tender leaves into 3 cm/section, cutting the edible tree fungi into 4 cm/section, and cutting the edible tree fungi into 0.5 cm/strip;
(3) Blanching and cooling: blanching the black-bone tap stems with boiling water at 95 ℃ for 2min, blanching the black-bone tap tender leaves with boiling water at 95 ℃ for 0.5min, fully mixing the stems and the tender leaves after blanching, and cooling with cold air; blanching flos Hemerocallis with 95deg.C boiling water for 3min, and pouring into 2kg water for rinsing and cooling; scalding Auricularia with 95deg.C boiling water for 2min, and pouring into 2kg water for rinsing and cooling; the temperature of the water is controlled to be 0-5 ℃;
(4) Dehydrating: dehydrating the cooled black-head and day lily respectively to ensure that the water content of the cooled day lily and the water content of the edible tree fungus are 90 percent and the water content of the cooled black-head is 86 percent;
(5) Mixing and stirring: mixing the raw materials obtained in the steps (1) to (4) with auxiliary materials according to the following proportion: 6000g of black lead, 1500g of day lily, 500g of black fungus, 450g of capsicum oil and the mixed seasoning comprises: 150g of salt, 150g of white granulated sugar, 30g of shredded capsicum, 30g of pricklyash powder and fully stirring;
(6) Oil splashing: heating 920g of edible oil to micro-boiling 210 ℃, and pouring the edible oil into the mixed vegetable obtained in the step (5) for fully stirring to obtain instant food;
(7) Split charging and sealing: metering and subpackaging the oil-splashed instant food, 250 g/bottle, vacuumizing and sealing, and filling 40 bottles in total;
(8) And (3) high-temperature sterilization: sterilizing the packaged packaging bottle by using steam at 95-100 ℃ for 10-12 min, taking out, and draining the packaging bottle by using a strong convection dewatering fan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010595323.5A CN111700106B (en) | 2020-06-27 | 2020-06-27 | Instant black-head and daylily composite food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010595323.5A CN111700106B (en) | 2020-06-27 | 2020-06-27 | Instant black-head and daylily composite food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111700106A CN111700106A (en) | 2020-09-25 |
| CN111700106B true CN111700106B (en) | 2023-08-15 |
Family
ID=72542965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010595323.5A Active CN111700106B (en) | 2020-06-27 | 2020-06-27 | Instant black-head and daylily composite food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111700106B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205460A (en) * | 2020-09-28 | 2021-01-12 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for improving quality of quick-frozen oolong heads under ultrahigh pressure |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972711A (en) * | 2012-12-06 | 2013-03-20 | 宁夏白云食品有限公司 | Instant sow thistle food processing method and instant sow thistle food |
| CN102972710A (en) * | 2012-12-06 | 2013-03-20 | 宁夏白云食品有限公司 | Method for processing instant cornutcd pugionium food and instant cornutcd pugionium food |
| CN106690162A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Processing preparation method of instant suaeda heteroptera |
| CN109463675A (en) * | 2018-11-09 | 2019-03-15 | 榆林市东方红食品开发有限责任公司 | A kind of Chinese Ixeris seasoned food processing method |
-
2020
- 2020-06-27 CN CN202010595323.5A patent/CN111700106B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972711A (en) * | 2012-12-06 | 2013-03-20 | 宁夏白云食品有限公司 | Instant sow thistle food processing method and instant sow thistle food |
| CN102972710A (en) * | 2012-12-06 | 2013-03-20 | 宁夏白云食品有限公司 | Method for processing instant cornutcd pugionium food and instant cornutcd pugionium food |
| CN106690162A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Processing preparation method of instant suaeda heteroptera |
| CN109463675A (en) * | 2018-11-09 | 2019-03-15 | 榆林市东方红食品开发有限责任公司 | A kind of Chinese Ixeris seasoned food processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111700106A (en) | 2020-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102805146B (en) | Fresh-keeping bamboo shoot processing method | |
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN102948827A (en) | Processing method of instant lightly baked spicy squid | |
| CN103238854A (en) | Production method of air-dried yak meat | |
| CN105995628A (en) | Preparation method of canned liquid-smoked procypris mera | |
| CN103999929A (en) | Apple and pear preservative and application method thereof | |
| CN101176481B (en) | Cherry biological antimicrobial preserving agent and thereof fresh-keeping method | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| KR102126943B1 (en) | Aging method of meat using mistletoe fermented liquid and aged meat thereby the same that | |
| CN111700106B (en) | Instant black-head and daylily composite food and preparation method thereof | |
| CN109757669A (en) | A kind of instant leisure chicken cutlet and preparation method thereof | |
| CN112617134A (en) | Sausage quality improver, Cantonese sausage and preparation method thereof | |
| JPH03201940A (en) | Preservation of raw vegetable to be eaten raw | |
| CN111772151A (en) | Pickling material for weever and pickling method thereof | |
| CN113925135A (en) | Quick-frozen fried spare rib product and preparation method thereof | |
| CN112931791A (en) | Low-temperature curing process for refrigerated pre-conditioned meat product | |
| CN106072009A (en) | A kind of local flavor Stromateoides argenteus and preparation method thereof | |
| JP2016220616A (en) | Method of improving fruit quality of strawberries | |
| CN103859429A (en) | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber | |
| CN112956662B (en) | Preparation method of low-fat pumpkin crisp chips | |
| KR100909278B1 (en) | Dried anchovy contained the ingredients of ginseng and manufacturing method of it | |
| CN107529769A (en) | The method that the fruit quality of strawberry is improved after harvest | |
| CN105685837A (en) | Pickling material for pickling maotai-flavor-type beef tendons | |
| CN105614722A (en) | Pickling method for soy sauce flavor type beef tendons | |
| Ndife et al. | The use of nitrite and ascorbate in improving quality of stored intermediate moisture (IM) smoked meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Hu Shenghai Inventor after: Li Yumei Inventor after: Li Yuxin Inventor after: Li Mingze Inventor after: Qi Xiaoyun Inventor after: Wang Xuexi Inventor before: Li Yuxin Inventor before: Li Yumei Inventor before: Hu Shenghai Inventor before: Li Mingze Inventor before: Qi Xiaoyun |
|
| CB03 | Change of inventor or designer information |